Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| Hospitality Analysis And Trends | |||
| Reference | BSM776 | Version | 4 |
| Created | March 2019 | SCQF Level | SCQF 11 |
| Approved | July 2019 | SCQF Points | 15 |
| Amended | July 2019 | ECTS Points | 7.5 |
| Aims of Module | |||
|---|---|---|---|
| This module will enable students to explore features of the contemporary hospitality industry and critically analyse the competitive environment in which the global hospitality business operates, to make informed decisions relating to its development and sustainability. | |||
| Learning Outcomes for Module | |
|---|---|
| On completion of this module, students are expected to be able to: | |
| 1 | Critically analyse current trends and events in the hospitality sector. |
| 2 | Evaluate industry responses to social, economic, political and technological developments. |
| 3 | Perform statistical calculations and interpret the results with a thorough knowledge of the foundation metrics, definitions, formulas and methodologies used in the hotel industry. |
| 4 | Analyse performance reports and test against hotel benchmarking. |
| Indicative Module Content |
|---|
| The module examines globalization and multinational companies in the hospitality industry. International brands, values and competition form the foundations of the module before exploring industry benchmarks, competitive set and property data and performance reports. The module develops key skills in quantitative literacy and reporting data interpretation. |
| Module Delivery |
|---|
| The module will be taught through a combination of lecture sessions, tutorials and student-led activities. |
| Indicative Student Workload | Full Time | Part Time |
|---|---|---|
| Contact Hours | 30 | 30 |
| Non-Contact Hours | 120 | 120 |
| Placement/Work-Based Learning Experience [Notional] Hours | N/A | N/A |
| TOTAL | 150 | 150 |
| Actual Placement hours for professional, statutory or regulatory body |
| ASSESSMENT PLAN | |||||
|---|---|---|---|---|---|
| If a major/minor model is used and box is ticked, % weightings below are indicative only. | |||||
| Component 1 | |||||
| Type: | Examination | Weighting: | 50% | Outcomes Assessed: | 1, 2, 3 |
| Description: | Written Examination | ||||
| Component 2 | |||||
| Type: | Coursework | Weighting: | 50% | Outcomes Assessed: | 3, 4 |
| Description: | Coursework Individual | ||||
| MODULE PERFORMANCE DESCRIPTOR | |
|---|---|
| Explanatory Text | |
| The Module is assessed by two components: C1 - Examination - 50% weighting. C2 - Individual Coursework - 50% weighting. Module Pass Mark = Grade D (40%) | |
| Module Grade | Minimum Requirements to achieve Module Grade: |
| A | At least 70% on weighted aggregate and at least 35% in each component |
| B | At least 60% on weighted aggregate and at least 35% in each component |
| C | At least 50% on weighted aggregate and at least 35% in each component |
| D | At least 40% on weighted aggregate and at least 35% in each component |
| E | At least 35% on weighted aggregate |
| F | Less than 35% on weighted aggregate |
| NS | Non-submission of work by published deadline or non-attendance for examination |
| Module Requirements | |
|---|---|
| Prerequisites for Module | None. |
| Corequisites for module | None. |
| Precluded Modules | None. |
| INDICATIVE BIBLIOGRAPHY | |
|---|---|
| 1 | PYO, S., 2013. Benchmarking in hospitality and tourism. Oxon: Routeledge. |
| 2 | STR., 2017. The STR SHARE Center, Academia. [online]. Available from: http://www.str.com/products/academia. |
| 3 | ZAINAL, A., RADZI, S.M., HASHIM, R., CHIK, C.T. and ABU, R., eds., 2012. Current issues in hospitality and tourism research and innovations. Croyden: CRC Press. |